Krung Tep Thai Bistro

Carrot, taro, cabbage and glass noodles in crispy pastry shells. Vegetarian.

Plump crisped rolls of shrimp and chicken served with sweet chili sauce on the side.

Lettuce, avocado, mango, carrot, tofu, and mint in a fresh rice wrapper. Vegetarian.

Steamed dumplings with marinated minced chicken and shiitake mushrooms. Served with sweet soy sauce.

Steamed dumplings with fresh spinach, carrot, and snow peas. Served with sweet soy sauce. Vegetarian.

Marinated strips of white-meat chicken with Thai yellow curry powder, grilled and served with peanut sauce.

Crispy Thai pastry with minced chicken, potato, onion, and Thai spices. Served with tangy a-jad cucumber sauce.

Double-cooked tender ribs, short cut and served with a special Thai herb sauce.

Freshly cut and breaded calamari, golden crisped and served with sweet chili sauce.

Rice flour-battered tofu, lightly crisped and served with sweet chili sauce and ground peanuts. Vegetarian.

Shrimp. Bright, herbal soup cooked with shrimp, mushrooms, tomatoes, lemongrass, kaffir lime, and cilantro. Tangy and spicy. One of Thailand’s national dishes.

A light coconut-creamy version of traditional tom yum popular in Thailand.

Shrimp. Coconut based soup with mushrooms, scallion, and lime with shrimp.

Coconut-based soup with mushrooms, scallion, and lime with sliced chicken.

Vegetarian. Soft tofu, glass noodles, and mixed vegetables in a clear vegetable broth.

Julienned green papaya, cherry tomato, lime; mixed together to create a fresh, crisp taste and texture like no other. One of Thailand’s national dishes.

Julienned crisp yellow mango, carrot, avocado, red onion, lime and cashew nuts. Vegetarian.

Ground chicken breast, scallion, red onion, roasted rice powder, chili, mint, and lime, served with romaine lettuce slices. Spicy.

Mixed greens, avocado, tofu, tomato, carrot and cucumber with creamy peanut dressing. Vegetarian.

Grilled slices of steak with red onion, mint, and cucumber mixed with a chili and lime sauce.

Thin rice noodles sauteed with tofu, scallion, egg, bean sprouts and crushed peanuts with dried chili powder on the side.

Pad kee mao. Broad flat rice noodles sauteed with white onion, bell peppers, egg, chili peppers, and Thai basil. Spicy.

A signature noodle dish from the street carts of Bangkok. Broad flat rice noodles and egg sautéed with garlic and a touch of sesame oil and a soy-based sauce with white pepper and fresh bean sprouts. Recommended with Chicken.

Broad flat rice noodles sautéed with Asian broccoli, egg and a rich soy-based sauce.

Thin, flat egg noodles served in a Northern style yellow curry with sliced chicken, beansprouts, onion, and pickled cabbage then topped with fresh cilantro.

Thai basil leaves, string bean, bell pepper and onions sautéed with garlic and chili.

Sautéed with onion, garlic, black pepper, and cilantro, served with a bed of lettuce.

Sauteed with lemongrass, cashew nuts, and julienned carrot. Served with jasmine rice.

Steamed along with broccoli and carrot in a rich and curried peanut sauce. Served with jasmine rice.

Sauteed with julienned fresh ginger, mushroom, scallion, bell pepper and onion in a light soy-based sauce. Served with jasmine rice.

Pad priew wan. Sauteed with cucumber, tomato, onion, celery, and pineapple. Served with a thick, sweet and tangy tomato-based sauce with jasmine rice.

Sauteed with Asian broccoli (kana), sliced carrots in a light soy-based sauce. Served with jasmine rice.

House special, Bangkok style fried rice with egg, Asian broccoli, roasted tomato, white onion, peas, carrots scallion and garlic.

With string beans, white onions, bell pepper, egg, chili peppers, and Thai basil.

Pieces of real lump crab meat served over stir-fried jasmine rice with egg, white onion, peas, carrots, scallion, and garlic, along with side fresh cucumbers.

With chopped pineapple, scallion, peas, carrots, white onion, and tomatoes.

Crispy whole red snapper with a spicy, rich garlic and chili pepper sauce.

Crispy whole red snapper draped in tangy pre-ripe mango salad. Served with jasmine rice.

Steamed Bronzino dressed with a spicy, chili-garlic-lime sauce specially made for seafood.

Crispy whole red snapper Kra prao style with Thai basil leaves, string bean, bell pepper and onions sautéed with garlic and chili.

A thick filet of broiled Salmon served draped in an aromatic and spicy red curry.

Bamboo shoots, eggplant, string beans, Thai basil and kaffir lime leaves in rich coconut-based curry. Served with jasmine rice. Spicy.

Potato, white and red onions and peanuts in a creamy and nutty coconut milk curry. Served with jasmine rice. Spicy.

Bamboo shoots, bell pepper slices, Thai basil, kaffir lime leaves and string beans in a spicy chili paste and coconut milk curry. Served with jasmine rice. Spicy.

An island curry that is a bit milder and sweet than our red curry but shares many of the same ingredients including, string beans, bell peppers, kaffir lime leaves, and chili paste.

Eggplant, tofu, bell pepper, onion, and basil leaves sautéed in a rich soy-based sauce.

A take on our red curry with mixed vegetables, firm tofu slices, and avocado.

Fresh mixed vegetables and tofu sautéed with a rich soy-based sauce.

Fresh mixed vegetables, tofu and chili sautéed in our basil sauce.

Vegetarian mock duck and long string beans stir-fried in a dry red curry paste rich in lemongrass.

Marinated sirloin steak served with spicy tamarind, shallot and ground rice powder sauce on the side.

Pineapple. Roasted quarter duck, deboned and served in a heavily aromatic red curry with pineapple, lychee, and avocado.

Quarter duck, deboned and sautéed with our spicy basil sauce.

Shrimp, squid, and slices of fish filet sautéed in a spicy sauce and dressed with fresh peppercorns, lemongrass, and herbs.

Double spicy. Crispy pork belly sautéed in oyster sauce with fresh chilies and Asian broccoli.

Crispy pork belly and long string beans stir-fried in a dry red curry paste rich in lemongrass.

Thailand’s signature beverage.

Thin rice noodles sauteed with tofu, scallion, egg, bean sprouts and crushed peanuts with dried chili powder on the side.

Bamboo shoots, eggplant, string beans, Thai basil and kaffir lime leaves in rich coconut-based curry. Served with jasmine rice. Spicy.

Carrot, taro, cabbage and glass noodles in crispy pastry shells. Vegetarian.

Plump crisped rolls of shrimp and chicken served with sweet chili sauce on the side.

Lettuce, avocado, mango, carrot, tofu and mint in a fresh rice wrapper. Vegetarian.

Steamed dumplings with marinated minced chicken and shiitake mushrooms. Served with sweet soy sauce.

Steamed dumplings with fresh spinach, carrot, and snow peas. Served with sweet soy sauce. Vegetarian.

Marinated strips of white-meat chicken with Thai yellow curry powder, grilled and served with peanut sauce.

Crispy Thai pastry with minced chicken, potato, onion, and Thai spices. Served with tangy a-jad cucumber sauce.

Freshly cut and breaded calamari, golden crisped and served with sweet chili sauce.

Double-cooked tender ribs, short cut and served with a special Thai herb sauce.

Rice flour-battered tofu, lightly crisped and served with sweet chili sauce and ground peanuts. Vegetarian.

Crispy chicken wings, twice fried and tossed in our house made Thai sweet & spicy sauce.

Bright, herbal soup cooked with shrimp, mushrooms, tomatoes, lemongrass, kaffir lime, and cilantro. Tangy and spicy. One of Thailand’s national dishes.

A light coconut-creamy version of traditional Tom Yum popular in Thailand.

Coconut based soup with mushrooms, scallion and lime with shrimp.

Coconut-based soup with mushrooms, scallion, and lime with sliced chicken.

(v) Soft tofu, glass noodles and mixed vegetables in a clear vegetable broth.

Julienned green papaya, cherry tomato, string/ long bean, lime; mixed together to create a fresh, crisp taste and texture like no other. One of Thailand’s national dishes. Ask for mild or spicy.

Julienned crisp yellow mango, carrot, avocado, red onion, lime and cashew nuts. Vegetarian.

Ground chicken breast, scallion, red onion, roasted rice powder, chili, mint, and lime, served with romaine lettuce slices. Spicy.

Mixed greens, avocado, tofu, tomato, carrot and cucumber with creamy peanut dressing. Vegetarian.

Grilled slices of steak with red onion, mint and cucumber mixed with a chili and lime sauce.

Thin rice noodles sauteed with tofu, scallion, egg, bean sprouts and crushed peanuts with dried chili powder on the side.

Pad kee mao. Broad flat rice noodles sauteed with white onion, bell peppers, egg, chili peppers, and Thai basil. Spicy.

A signature noodle dish from the street carts of Bangkok. Broad flat rice noodles and egg sautéed with garlic and a touch of sesame oil and a soy based sauce with white pepper and fresh bean sprouts. Recommended with Chicken.

Broad flat rice noodles sautéed with Asian broccoli, egg and a rich soy based sauce.

Thin, flat egg noodles served in a Northern style yellow curry with sliced chicken, beansprouts, onion and pickled cabbage then topped with fresh cilantro.

House special, Bangkok style fried rice with egg, Asian broccoli, roasted tomato, white onion, peas, carrots scallion and garlic.

With string beans, white onions, bell pepper, egg, chili peppers and Thai basil.

Pieces of real lump crab meat served over stir-fried jasmine rice with egg, white onion, peas, carrots, scallion and garlic, along side fresh cucumbers.

with chopped pineapple, scallion, peas, carrots, white onion and tomatoes.

Crispy whole red snapper with a spicy, rich garlic and chili pepper sauce.

Crispy whole red snapper draped in tangy pre-ripe mango salad. Served with jasmine rice.

Steamed Bronzino dressed with a spicy, chili-garlic-lime sauce specially made for seafood.

Crispy whole red snapper Kra prao style with Thai basil leaves, string bean, bell pepper and onions sautéed with garlic and chili

A thick filet of broiled Salmon served draped in an aromatic and spicy red curry.

Bamboo shoots, eggplant, string beans, Thai basil and kaffir lime leaves in rich coconut-based curry. Served with jasmine rice. Spicy.

Potato, white and red onions and peanuts in a creamy and nutty coconut milk curry. Served with jasmine rice. Spicy.

Bamboo shoots, bell pepper slices, Thai basil, kaffir lime leaves and string beans in a spicy chili paste and coconut milk curry. Served with jasmine rice. Spicy.

An island curry that is a bit more mild and sweat than our Red Curry but shares many of the same ingredients including, string beans, bell peppers, kaffir lime leaves and chili paste.

Eggplant, tofu, bell pepper, onion and basil leaves sautéed in a rich soy based sauce

A take on our red curry with mixed vegetables, firm tofu slices and avocado.

Fresh mixed vegatables and tofu sautéed with a rich soy-based sauce.

Fresh mixed vegetables, tofu and chili sautéed in our basil sauce

Vegetarian mock duck and long string beans stir fried in a dry red curry paste rich in lemongrass

Thai basil leaves, string bean, bell pepper and onions sautéed with garlic and chili

Your choice of protein or vegetable sautéed with onion, garlic, black pepper and cilantro, served with a bed of lettuce

Your choice of protein or vegetable sauteed with lemongrass, cashew nuts, and julienned carrot. Served with jasmine rice.

Your choice of protein or vegetable steamed along with broccoli and carrot in a rich and curried peanut sauce. Served with jasmine rice.

Your choice of protein or vegetable sauteed with julienned fresh ginger, mushroom, scallion, bell pepper and onion in a light soy-based sauce. Served with jasmine rice.

Pad prew awan. Your choice of protein or vegetable sauteed with cucumber, tomato, onion, celery, and pineapple. Served with a thick, sweet and tangy tomato-based sauce with jasmine rice.

Your choice of protein or vegetable sauteed with Asian broccoli (kana), calabrese or traditional broccoli and sliced carrots in a light soy-based sauce. Served with jasmine rice.

Marinated sirloin steak served with a spicy tamarind, shallot and ground rice powder sauce on the side.

Roasted quarter duck, deboned and served in a heavily aromatic red curry with pineapple, lychee and avocado.

Quarter duck, deboned and sautéed with our spicy basil sauce.

Shrimp, squid and slices of fish filet sautéed in a spicy sauce and dressed with fresh peppercorns, lemongrass and herbs.

Crispy pork belly sautéed in oyster sauce with fresh chillies and Asian broccoli.

Crispy pork belly and long string beans stir fried in a dry red curry paste rich in lemongrass

Coke, Diet Coke, Sprite, Seltzer, Ginger Ale

Thailand’s signature beverage

Orange, Apple, Cranberry